Before making this dish I did question the origin of the classic tomato soup. I still don’t have a specific answer so I’m just going to assume that tomato soup has been around since Jesus broke bread at the Last Supper. I’m also going to assume it’s a dish known everywhere with different variations depending on the location. In this case it’s a German version of tomato soup.
Tonight’s tomato soup comes from another cookbook my dad gave me last Christmas called The New German Cookbook. When I first started cooking this soup I thought it would only take half an hour to make but of course if I had read the instructions prior to cooking I would have realized it would take nearly two hours. It was a very easy soup to make, it just took a fair bit of time to complete. By the time it was ready I was very hungry. Surprisingly the soup was incredibly filling and despite my hunger I felt full and satisfied long before I managed to finish half my serving.
Recipe for 6 servings:
2 oz double-smoked slab bacon (not too lean), cut into 1/8 inch cubes (about 1/2 cup bacon cubes)
2 large yellow onions, peeled and coarsely chopped
1/4 cup finely chopped shallots
1 large whole bay leaf
1 tsp dried leaf marjoram, crumbled
1/2 tsp dried leaf thyme, crumbled
3 1/2 cups coarsely chopped, peeled, cored, and seeded very ripe tomatoes (5 to 6 medium tomatoes), or 3 1/2 cups canned crushed tomatoes
2 cups rich beef or chicken broth (preferably homemade)
1 tbsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup heavy cream
1 tbsp unsalted butter or margarine
2 tbsp snipped fresh chives or minced flat-leaf parsley
Sauté the bacon over moderate heat, stirring often, in a medium-size heavy pot until all drippings cook out and only crisp brown bits remain – about 5 minutes. Remove bacon bits and reserve on paper towel. Add onions, shallots, bay leaf, marjoram and thyme to pot and sauté 5 minutes, stirring often until onions are glassy. Reduce heat to its lowest point, cover, and steam 20 minutes.
Add the tomatoes, raise the heat to moderately low, and simmer, uncovered, 20 minutes, stirring often. Mix in the broth and sugar. Bring to a boil, adjust heat so the soup bubbles gently, then simmer, uncovered, 30 minutes, stirring now and then. Remove and discard bay leaf. Cool the soup 15 minutes, then puree in batches in a food processor for 15 to 20 seconds.
Return soup to pot, add the salt, pepper, cream and bring slowly to serving temperature, stirring now and then. Add the butter and, as soon as it melts, stir the soup well and ladle into soup plates. Sprinkle the chives and reserved bacon bits over each portion and serve.
